Welcome to my Nanaimo pages
Nanaimo is the small city that I call home. For those of you (most) that have never heard of it, the pronunciation is Nan-eye-moe. The city is located on the eastern shores of Vancouver Island in the Canadian province of British Columbia.
For those that are concerned about such things, it's more precisely located at;
Latitude: 49° 10' North
Longitude: 123° 56' West
The city has variously been dubbed the "Bathtub Racing Capital of the World" and "Harbour City". Nanaimo is also sometimes referred to as the "Hub City" because of its central location on Vancouver Island and due to the layout of the downtown streets which form a "hub" pattern. You can follow the
city map link on the left to better see this effect.
Famous for its varied landscapes and more than two dozen parks, the city of Nanaimo boasts one of the prettiest waterfronts in Canada, conveniently located to serve as a home base for exploring Vancouver Island.
With the soon to be opened Nanaimo Conference Center and several cruise ships
stopping by every year the ever-changing waterfront area will soon be a busy
place.
Once the location of five separate native villages, its name derives from a Coast Salish word, Sney-ny-mo, the "meeting place" - a perfect description of the rapidly-growing harbour community at the centre of Vancouver Island's highway and ferry system with a current population of approximately
88500 souls.
Incorporated in 1874, Nanaimo is the third oldest city in British Columbia and the second largest on Vancouver Island, located on the east coast of southern Vancouver Island, 70 miles (112 km) north of Victoria. Nanaimo is a former coal-mining town.
The city is also famous for it's annual World Championship Bathtub Races held in July (For more race information see the links page) and the delicious Nanaimo Bar dessert (recipes available on this site).
About the famous Nanaimo Bar
According to local folklore, in the 1950's a Nanaimo housewife entered her recipe for chocolate squares in a magazine contest. She chose to dub the entry (after her home town) "Nanaimo Bars". Her recipe won a prize, thereby giving as much fame to Nanaimo as it gave to her cooking skills. The official Nanaimo Bar recipe was available as a handout as well as on quality tea towel and apron souvenirs. These bars are still very popular throughout the region and in many other parts of the universe.
View recipes >>
Basic Nanaimo Bar Recipe
Base
2 squares (2oz.) semi-sweet chocolate
2 cups graham cracker crumbs
1 cup coconut
1/2 cup softened butter
1/2 cup chopped walnuts
2 tablespoons sugar
1 teaspoon vanilla
1 egg
Filling
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons custard or instant vanilla pudding powder
2 cups confectioners (powdered) sugar
Glaze
4 squares (4oz.) semi-sweet chocolate
1 tablespoon butter
Procedure:
Base Combine ingredients. Press into 9 inch square cake pan. Chill.
Filling Combine butter, milk, and custard powder. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes.
Glaze Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Chill.
Store in refrigerator, covered, up to 1 month. Makes 24 bars. Serve chilled. They're rich, so small portions are more appropriate.
Estimated calories per Nanaimo Bar = 143
Ultimate Nanaimo Bar >>
The Ultimate Nanaimo Bar
Base
2 cups Graham wafer crumbs
1 cup Coconut, unsweetened, flaked
1/2 cup Pecans; toasted, chopped
2/3 cup Butter
1/3 cup Cocoa powder; unsweetened sifted
1/4 cup Sugar, granulated
1 Egg; beaten
Filling
2 cups Icing Sugar
1/4 cup Butter; softened
1/4 cup Grand Marnier;or orange liqueur
1 tablespoon Orange rind; coarsely grated
Glaze
1 tablespoon Butter
4 ounces Semisweet chocolate; melted
Procedure:
Base: In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on rack.
Filling: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base.
Glaze: Stir butter into chocolate until melted; spread evenly over filling layer. Let cool for 20 minutes in refrigerator; cut into bars.
Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving. We won't even guess at how many calories are in this one but it will be best keep the bar size fairly small if you're worried about calories.
Nanaimo area web cameras
Downtown Nanaimo
Corner of Commercial Ave. and Church St.
Departure Bay Ferry Terminal
Arrive & depart Horseshoe Bay
Inside Staging Area
Outside Waiting Area
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Duke Point Ferry Terminal
Arrive & depart Tswassen
Inside staging area
Outside Waiting Area
Nanaimo Harbour
Looking North
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Nanaimo Harbour
Looking North-East
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Nanaimo Harbour
Looking South-East
Other Cameras
Highway 19 at College Drive